Oxtail Stew With Parsley Dumplings
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Oxtails/1 1/2 pounds beef stew meat, cut into 1-inch cubes||3 Pound, cut in 1 1/2-inch lengths|
|Cooking oil||2 Tablespoon|
|Water||3 Cup (48 tbs)|
|Canned tomatoes||14 1⁄2 Ounce, cut up (1 Can)|
|Onion||1 Medium, sliced|
|Lemon juice||1 Tablespoon|
|Celery salt||1 1⁄2 Teaspoon|
|Worcestershire sauce||1 Teaspoon|
|Garlic||1 Clove (5 gm), halved|
|Whole onions||12 Small|
|Sliced carrots||2 Cup (32 tbs)|
|Diced peeled potato||1 Cup (16 tbs)|
|Parsley dumplings||1 Cup (16 tbs)|
1 In a shallow dish combine the flour, salt, and pepper. Coat the oxtails with the seasoned flour.
2 In a kettle brown the oxtails in the hot oil; drain well. Add the water, undrained tomatoes, sliced onion, lemon juice, celery salt, sugar, Worcestershire sauce, garlic, bay leaves, and cloves. Bring to boiling; reduce heat. Simmer, covered, until meat is tender. (Allow 2 1/2 to 3 hours for oxtails or 1 to 1 1/4 hours for beef stew meat.) Add small whole onions, carrots, and potato; return mixture to boiling. Cover and cook for 15 minutes more or until vegetables are almost tender. Discard bay leaf and whole cloves.
3 Drop the Parsley Dumplings in 8 large mounds onto the bubbling stew. Cover (do not lift cover) and simmer over low heat for 12 to
15 minutes or until a toothpick inserted into a dumpling comes out clean.